Instructions

1. Put the rice in a bowl and rinse with cold water 4 to 5 times or until the water runs clear.

Basmati Rice Stovetop Method

1. In a medium cooking pot or saucepan, heat the olive oil over medium-high heat. When the oil shimmers a bit, add the rice. Toss for a bit until the rice is well coated with the oil. Season with a good pinch of kosher salt.
2. Add the water, and if using, add the cardamom pods and bay leaves.
3. Bring the water to a boil. Turn the heat to low and cover the pot and leave it alone for 15 to 20 minutes. The rice will cook through and absorb all the water.
4. Turn the heat off. Leave the rice covered and undisturbed for 5 more minutes. Remove the cardamom pods and bay leaves before you fluff the rice up with a fork and serve it.

Basmati Rice- Rice Cooker Method

1. Put the rice in your rice cooker. Season with kosher salt and add the oil and water. Stir to combine. (you can add the cardamom pods or bay leaves, if using).
2. Cover the rice cooker with the lid securely. Follow the rice cooker use safety instructions. If your cooker has several settings, select the normal (regular/sushi) setting and turn it on.
3. When the rice is ready, allow it to sit in the rice cooker undisturbed for a few minutes longer before you fluff and serve it.

Notes

• What brand of rice to use? I have used both the Royal brand and Dunar brand with success, but you may find other options in your grocery store.
• Rinse the rice very well before cooking. Do not skip rinsing the rice, it makes all the difference to the texture of the rice.
• For rice cooker: I do not own a rice cooker myself, but I have been able to borrow one to try this recipe. Your rice cooker will come with tips and instructions, be sure to review those for best results and for your safety.
• Leftovers & Storage: Let the rice cool completely and transfer any leftovers to a tight-lid glass container to store in the fridge. If stored properly, basmati rice will keep in the fridge for 4 to 5 days.